Linguine with Pinenut and Tomato Sauce

For all those who are trying to plan ahead here another vegetarian dish for vegetarian Mondays.

One of my favourite vegetarian pasta dishes consists of pine nuts, garlic, fresh herbs and tomatoes.

It is truly a pleasure to eat and ready within 20 minutes. An ideal summer lunch with the girlfriends as well as during winter.

Together with a good green salad it is light and filling and ideal for anyone who enjoys simple cooking.

Recipe for Linguine with Pine nut and Tomato Sauce

Serves 4

  • 450 g Linguine olive oil
  • 50 g butter
  • 1 crushed garlic clove
  • 1 finely diced onion
  • 75 g pine nuts
  • 225 g of Passata di pomodoro (tomato puree)
  • salt, black pepper
  • 4 tbsp of minced fresh basil
  • 4 tbsp of minced fresh parsley

Bring salt water to a boil in a big pot ant cook the linguine with a shot of olive oil. Cook for 8 minutes, stirring from time to time. Take the linguine out of the water and keep warm

Melt the butter in a big frying pan and glaze the onions and the garlic for 3 minutes in the butter. Add the pine nuts and fry until golden brown.

Pour the passata, salt and black pepper into the frying pan as well as the herbs and let simmer for about 5 minutes.

Add the linguine and mix until well combined. Simmer for another 5 minutes and serve immediately.

TIP For the low Carb version use vegetable pasta

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